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Wednesday, November 2, 2011

Pie #2 Snickurtle Pie

This next pie comes from My Kitchen Apron who first saw the recipe on Diethood.com. Both sites are lovely and you should go and check them out. This pie was super fast and easy to make, but requires 5 hours in the freezer. So start early!!

Snickurtle Pie

You will need:

1gramham cracker or cookie crust

1/4 cup butter, melted

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

1/3 cup smooth peanut butter

2 cups thawed whipped topping

1/2 cup chopped pecans, toasted and divided

1/4 cup caramel ice cream topping + more for drizzling on top

3 to 4 tablespoons melted chocolate for topping

On the bottom of the cookie crust spread 1/4 cup of caramel ice cream topping.

Toast the pecans over medium heat for 3 minutes on your stovetop, stir frequently so they don’t burn

Add the whipped topping and half of the toasted pecans to the cream cheese mixture; blend well.

Spread the cream cheese mixture on top of the caramel. Freeze for 3 hours.

Take out the pie and spread the rest of the pecans over the top. Melt some chocolate and drizzle it with a spoon across the entire pie. When done with the chocolate, get the caramel topping and drizzle some more. Put it back in the freezer for another 1 to 2 hours. Keep it frozen

Since Halloween was on Monday and miniature Snickers bars are a plenty around here I chopped up a few and added them to the top too.